The Indianapolis journal. [volume] (Indianapolis [Ind.]) 1867-1904, 1887-11-04
Household Hints.

! Never use for cake milk that has been boiled.
| Matches should always be kept in a stone or
earthen jar. in tin.
| Nothing better can be applied to a severe cut
or bruise tnan cold turpentine; it will give re-
| lief almost instantly.
Lime water is good for chilblaius. Use strong
| and hot saturated solution of alum in water,
used hot, Is also curative.
The occasional washing OF the hands with
corn meal and borax soap. in tepid water, helps
| to keep them soft and smooth. and Rlycerns
mixed with lemon juice is excellent to apply at
night.
To can Of salmon take eight or ten stalks of
celery; cut the celery into small pieces and mix
with the salmon. which should also be picked
into small bits: sprinkle over little salt and
very little pepper. and pour some good vim
egar. A small onion may be added, if desired.
New England Farmer: Bonny-clabber is the
latest food craze coming this way. Set milk in
warm place until it and becomes thick
like cheese, then slice it and sprinkle little salt
upon it, and you have the most delicate. deli
cious and wholesome food. It 10 also eaten with
cream and powdered sugar.
new dish called ''potato edgng- is prepared
! in this way: Mold mashed potatoes that
nearly cold into wet ege-cup. then turn out the
little cones arranging them in row all around
the roast of meat Set in the oven and brown,
glazing with butter just before taking out.
Serve one of the cones with each slice of meat.
Rose-leaf quilts are made in different shades
of pink gathered into the shape of the natural
flower and having a centre of yellow floss en-
brodered to simulate the heart of the
Five hundred roses make a good sized quilt. 1t
is lined and quilted on the wrong side; and some
refreshing sachet, such as English orris powder,
is sprinkled in the down or lambs WOOL
No doubt many of our readers have wondered
oy what process fruits are preserved for show
purposes as retain their beautiful appear
auce for years. The edible qualities of such
fruits would generally be found disappointing on
trial, a little consideration of the following
method may show: Prepare saturated solution
of rock salt in water, add to it litils and
alum, and when these shall have been dissolved
strain the brine through a fine CLOTH Place the
fruit in jars or bottles, pour the brine and
cork closely.
Take large green peppers, wash them, and
cut two-thirds around the stem, SO that it re-
mains attached to the pepper. and remove all
the seeds. Make studing of two quarts of
finely chopped cabbage, half a cupful of grated
horseradish. three tablespoonfuls of celery seed,
cupful of mustard seed and two tablespoon
fuis of salt Fill the peppers with the mixture,
putting into each pepper one tiny cucumber and
small onion. replace the stem and fasten it
with a string. Put the peppers in large nm
glazed jar, cover them with cold vinegar and
place a muslin bag with thin layer of mus
tard seed over the top; cover the jar and keep in
cool, dry place.
A writer in Good Housekeeping tells how to
make a large wall bag, which she says is
much convenience to the housekeeper
desk full of pigeon holes is to the business man.
1t is a largo piece of strong gray drilling with a
dozen (more or lessl pockets sewed on. three
rows of four pockets. or four rows of three,
cording as you have a long or broad wall space
lt. pockets
SIX inches deep and i've broad to twelve by ten,
according to the slowing room you require
They are stitched on and each is written i
large plain letters with Ink the contents: for in
stance, buttons. tapes ribbons braids curtain
rings, ETC.; in short, all the articles that may be
too useful to throw away. yet because they are
not seldom used. may not find a place in
the work basket Ribbons little soiled, Just
the thing to line or bind strengthen some ar
tIcle, tapes still strong. or buttons from gar
ment old fashioned but sure to come in again.
odd buttons too that only encu N Der the regular
button box. Ali the odds and ends may
think IL sort of q duty to keep, if we have a
thrifty soul. yet which are a nuisance il
constantly come across them, may find appro-
pirate homes in these bags.
For macaroni with tomatoes take q pound of
macaroni 1.-THE small. about the size of pine
is preferable), break it only in lengths suf-
fcient for large pot, the larger the better; half
fill the pot with sailed water. tablespoonful of
salt two quarts of water; let it come to a full
boil before putting the macaroni in. Let 1t boil
macaroni in the colander. pour plenty of cold
water over it and put it in bowl of slightly
sailed cold water to stand till ready for use
Stew of tomatoes with half pint of water.
a whole onion stuck with four five cloves, an
ounce of good drippngs. teaspoonful of salt, as
much white pepper as vou can take on the end
of a Ia bic knife, and as much cayenne as you
can take on the blade Of a pocket knife. Let it
stew steadily for two hours; then thcken with
tablespoonful of batter and heapIng TEASPOON
full of -four creamed together; stir in the toma-
toes for five minutes. and then rub through the
coander with the potato-masher then have
quarter of pound of grated cheese, ham or
tongue Put your macaroni in layers in the
baking dish it is to be served in, strewing each
layer with the cheese or meat letting the maca-
roni come on top; then pour the stewed to-
matoes over the whole, with few small pieces
Of butter. Bake for half an hour.